Ingredients
100gr of blanched Warrigal Greens (drained / dried of water as they are super juicy!)
100gr of roasted pumpkin seasoned with Bowerbird naturals Roasting Salt & Pepperberry
8 eggs
1/2 cup of milk
Diced shallots – tossed over heat
100 grams of feta cheese crumbled
Chili sundried tomatoes
10 sheets of either short crust or puff pastry (vegan friendly)
A vegan alternative can be made with Aqua faber & Vegan Cheese
Method
Step 1
Cut the pastry to size based on what size quiche tray you are using
Step 2
Blind cook empty pastry cases until a slight golden brown, in baking paper lined quiche trays for approx. 20 mins at 180 degrees Celsius
Step 3
Combine the milk, eggs, shallots & seasoning
Step 4
Put a tablespoon of roasted pumpkin & warragal greens at the bottom of pastry.
Step 5
Top with the milk and egg mixture.
Step 6
Sprinkle with feta and sundried tomato
Step 7
Bake for 20 mins at 180 degrees until the tops go golden brown.
Tip! The fillings & the pastry can be made ahead of time, then filled on the day of your event and serve hot. All left overs can be used in an omelet for breakfast the next day – delish!